SPICED BEEF KEBABS

Serves: 7

■ 1 lb (454 g) ground beef

■ 1 cup (250 ml) finely diced onion

■ 1 large egg, lightly beaten

■ 1/2 cup (125 ml) chickpea flour

■ 2 Thai chilies, seeded, if desired, and minced

■ 2 garlic cloves, minced

■ 1-inch (2.5-cm) piece fresh ginger, peeled and grated

■ 1 tbsp (15 ml) fresh lime juice

■ 1 tsp (5 ml) cayenne pepper

■ 1 tsp (5 ml) coriander seeds, coarsely ground

■ 1 tsp (5 ml) dried mint

■ 1/2 tsp (2.5 ml) ground cinnamon

■ 1/2 tsp (2.5 ml) dried sage

■ 1/2 tsp (2.5 ml) dried dill

■ 1/2 tsp (2.5 ml) fine sea salt

■ 1/2 cup (125 ml) neutral-tasting

■ vegetable oil

■ 2 tbsp (30 ml) fresh cilantro leaves

■ Red onions with coriander (recipe follows)

1. In a large bowl, mix the beef, onion, egg, chickpea flour, chilies, garlic, ginger, lime juice, cayenne, coriander, mint, cinnamon, sage, dill and salt. Divide into 14 equal parts and shape into 1-inch (2.5-cm) disks.

2. Heat about 2 tbsp (30 ml) of oil in a large cast-iron or nonstick skillet over medium-high heat. Fry the kebabs in batches, adding more oil as needed, until golden brown, 3 to 4 minutes per side.

3. Drain on paper towels. Transfer the kebabs to a serving plate, garnish with the cilantro and serve with the pickled red onions.